Authentic Chicken and Shrimp Laksa

Name: Authentic Chicken and Shrimp Laksa
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 4 bone-in, skin-on chicken thighs; 12 large shrimp; 4 portions noodles; 1 package soy puffs; 4 cup chicken stock; 1 can coconut milk; 0.5 cup laksa paste; 4 tbsp vegetable oil; 3 large shallots; 2 cup mung bean sprouts; 1.5 tbsp ginger; 1 clove garlic, minced; 1 stalk lemongrass; 2 Thai chilies; 1 tbsp brown sugar; 1 tbsp fish sauce; 0.25 cup all-purpose flour; 2 limes; 0.5 cup fresh cilantro leaves

Experience the rich and aromatic flavors of Southeast Asia with this hearty Laksa. A creamy coconut curry broth is packed with tender roasted chicken, succulent shrimp, and savory tofu puffs for the ultimate comfort meal.

Servings4 Portions

Prep Time20 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

bone-in, skin-on chicken thighs
4
large shrimp
12
portions noodles
4
soy puffs
1 package
chicken stock
4 cup
coconut milk
1 can
laksa paste
0.5 cup
vegetable oil
4 tbsp
large shallots
3
mung bean sprouts
2 cup
ginger
1.5 tbsp
garlic, minced
1 clove
stalk lemongrass
1
Thai chilies
2
brown sugar
1 tbsp
fish sauce
1 tbsp
all-purpose flour
0.3 cup
limes
2
fresh cilantro leaves
0.5 cup

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Season the chicken thighs with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 40 minutes until the skin is crispy and the chicken is cooked through. Set aside to cool slightly.

While the chicken is roasting, heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing for 1 minute. Stir in the minced lemongrass and Thai chilies, and cook for another 3 minutes until highly fragrant.

Add the laksa paste and brown sugar to the pot. Fry for 3 minutes, stirring constantly to let the flavors meld. Pour in the chicken stock, coconut milk, and fish sauce. Bring the mixture to a boil.

Add the soy puffs to the boiling broth. Reduce the heat, cover the pot, and allow it to simmer for 10 minutes so the puffs can absorb the flavorful liquid.